Rosemary Focaccia Stuffing with Pancetta
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 479
- Total Fat
- 33
- Saturated Fat
- 17
- Carbohydrates
- 29
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 18
- Cholesterol
- 114
- Sodium
- 730
- Total: 1 hr 30 min
- Prep: 45 min
- Cook: 45 min
Ingredients
1 stick unsalted butter, plus more for the baking dish
8 ounces pancetta, diced
1 onion, finely chopped
5 stalks celery, finely chopped
1/2 cup chopped sun-dried tomatoes (not oil-packed)
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
4 cups low-sodium chicken or turkey broth
2 large eggs
1/2 cup chopped fresh parsley
6 cups 1/2 -inch stale rosemary focaccia cubes (about 10 ounces)
6 cups 1/2 -inch stale ciabatta bread cubes (about 10 ounces)
8 ounces fontina cheese, diced
2 tablespoons fat from the turkey drippings (or butter)
1/2 cup grated parmesan cheese (about 1 ounce)
Directions
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the pancetta and cook, stirring, until browned, about 6 minutes. Remove with a slotted spoon and transfer to a plate.
- Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sun-dried tomatoes, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the focaccia, ciabatta, pancetta, vegetable-broth mixture and fontina; stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the parmesan.
- Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
Cook’s Note
You can assemble this stuffing the day before - keep in the fridge until baking.